Wax esters enriched in ω-3 fatty acids have been recently shown to be readily absorbed by rats after dietary supplementation. Wax esters are less prone to oxidation and can be better formulated than liquid ω-3 derivatives. All these characteristics suggest a possible use of wax esters enriched in ω-3 as food supplements. However, some naturally occurring wax esters are defined as scarcely digestible (jojoba oil, spermaceti). On the other hand, wax esters have been found in several sources of marine origin, which can enter normal foodstuff. In order to better understand the digestibility of wax esters, we have analysed some foods from marine sources. The content of triglycerides and wax esters of the foods has been determined. Moreover, wax esters have been analysed for their composition in alcohols and fatty acids. Wax esters have been shown to be a part of the neutral lipid extract of the foods analysed. Their content, if compared with the content in triglycerides, shows striking differences. In the case of two botargo preparations, it has been shown that wax esters are more than 90% of the total neutral lipid extract. The content of fatty acids and alcohols found in the foods analysed is consistent with published data.
Bernasconi, R., Bolzacchini, E., Galliani, G., Gugliersi, F., Rindone, B., Rindone, M., et al. (2007). Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 40(4), 569-573 [10.1016/j.lwt.2006.02.021].
Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters
BOLZACCHINI, EZIO;RINDONE, BRUNO;
2007
Abstract
Wax esters enriched in ω-3 fatty acids have been recently shown to be readily absorbed by rats after dietary supplementation. Wax esters are less prone to oxidation and can be better formulated than liquid ω-3 derivatives. All these characteristics suggest a possible use of wax esters enriched in ω-3 as food supplements. However, some naturally occurring wax esters are defined as scarcely digestible (jojoba oil, spermaceti). On the other hand, wax esters have been found in several sources of marine origin, which can enter normal foodstuff. In order to better understand the digestibility of wax esters, we have analysed some foods from marine sources. The content of triglycerides and wax esters of the foods has been determined. Moreover, wax esters have been analysed for their composition in alcohols and fatty acids. Wax esters have been shown to be a part of the neutral lipid extract of the foods analysed. Their content, if compared with the content in triglycerides, shows striking differences. In the case of two botargo preparations, it has been shown that wax esters are more than 90% of the total neutral lipid extract. The content of fatty acids and alcohols found in the foods analysed is consistent with published data.Campo DC | Valore | Lingua |
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dc.authority.ancejournal | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | en |
dc.authority.people | Bernasconi, R | en |
dc.authority.people | BOLZACCHINI, EZIO | en |
dc.authority.people | Galliani, G | en |
dc.authority.people | Gugliersi, F | en |
dc.authority.people | RINDONE, BRUNO | en |
dc.authority.people | Rindone, M | en |
dc.authority.people | Tacconi MT | en |
dc.authority.people | Terranno, A. | en |
dc.collection.id.s | e39773c1-7ce2-35a3-e053-3a05fe0aac26 | * |
dc.collection.name | 01 - Articolo su rivista | * |
dc.contributor.appartenenza | DIPARTIMENTO DI SCIENZE DELL'AMBIENTE E DELLA TERRA (DEPARTMENT OF EARTH AND ENVIRONMENTAL SCIENCES - DISAT) | * |
dc.contributor.appartenenza.mi | 4405 | * |
dc.contributor.area | AREA MIN. 03 - SCIENZE CHIMICHE | * |
dc.date.accessioned | 2010-08-16T07:43:00Z | - |
dc.date.aheadofprint | 2006-04-17 | - |
dc.date.available | 2010-08-16T07:43:00Z | - |
dc.date.issued | 2007 | - |
dc.description.abstracteng | Wax esters enriched in ω-3 fatty acids have been recently shown to be readily absorbed by rats after dietary supplementation. Wax esters are less prone to oxidation and can be better formulated than liquid ω-3 derivatives. All these characteristics suggest a possible use of wax esters enriched in ω-3 as food supplements. However, some naturally occurring wax esters are defined as scarcely digestible (jojoba oil, spermaceti). On the other hand, wax esters have been found in several sources of marine origin, which can enter normal foodstuff. In order to better understand the digestibility of wax esters, we have analysed some foods from marine sources. The content of triglycerides and wax esters of the foods has been determined. Moreover, wax esters have been analysed for their composition in alcohols and fatty acids. Wax esters have been shown to be a part of the neutral lipid extract of the foods analysed. Their content, if compared with the content in triglycerides, shows striking differences. In the case of two botargo preparations, it has been shown that wax esters are more than 90% of the total neutral lipid extract. The content of fatty acids and alcohols found in the foods analysed is consistent with published data. | - |
dc.description.allpeople | Bernasconi, R; Bolzacchini, E; Galliani, G; Gugliersi, F; Rindone, B; Rindone, M; Tacconi, M; Terranno, A | - |
dc.description.allpeopleoriginal | Bernasconi, R; Bolzacchini, E; Galliani, G; Gugliersi, F; Rindone, B; Rindone, M; Tacconi MT; Terranno, A | en |
dc.description.fulltext | none | en |
dc.description.fulltextoriginal | none | en |
dc.description.international | No | en |
dc.description.numberofauthors | 8 | - |
dc.identifier.citation | Bernasconi, R., Bolzacchini, E., Galliani, G., Gugliersi, F., Rindone, B., Rindone, M., et al. (2007). Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 40(4), 569-573 [10.1016/j.lwt.2006.02.021]. | en |
dc.identifier.doi | 10.1016/j.lwt.2006.02.021 | it |
dc.identifier.isi | WOS:000244176100001 | - |
dc.identifier.scopus | 2-s2.0-33846369564 | - |
dc.identifier.uri | http://hdl.handle.net/10281/15030 | - |
dc.language.iso | eng | en |
dc.publisher.country | GB | en |
dc.publisher.name | Academic Press | en |
dc.relation.firstpage | 569 | en |
dc.relation.issue | 4 | en |
dc.relation.lastpage | 573 | en |
dc.relation.medium | STAMPA | en |
dc.relation.numberofpages | 5 | en |
dc.relation.volume | 40 | en |
dc.subject.keywordseng | Analysis; Botargo; Sea food; Wax ester; ω-3 PUFA; | - |
dc.subject.singlekeyword | Analysis | * |
dc.subject.singlekeyword | Botargo | * |
dc.subject.singlekeyword | Sea food | * |
dc.subject.singlekeyword | Wax ester | * |
dc.subject.singlekeyword | ω-3 PUFA | * |
dc.title | Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters | en |
dc.type | Articolo su rivista | - |
dc.type.circulation | Rilevanza internazionale | it |
dc.type.contribution | Articolo in rivista - Articolo scientifico | en |
dc.type.driver | info:eu-repo/semantics/article | - |
dc.type.full | Pubblicazioni::01 - Articolo su rivista | it |
dc.type.impactfactor | si | it |
dc.type.miur | 262 | en |
dc.type.publicationstatus | Pubblicato | en |
dc.type.referee | Sì, ma tipo non specificato | en |
dc.type.research | Scientifica | en |
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isi.description.allpeopleoriginal | Bernasconi, R; Bolzacchini, E; Galliani, G; Gugliersi, F; Rindone, B; Rindone, M; Tacconi, MT; Terraneo, A; | * |
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isi.journal.journaltitle | LWT-FOOD SCIENCE AND TECHNOLOGY | * |
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isi.language.original | English | * |
isi.publisher.place | RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS | * |
isi.relation.firstpage | 569 | * |
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isi.relation.lastpage | 573 | * |
isi.relation.volume | 40 | * |
isi.title | Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with omega-3 enriched wax esters | * |
scopus.authority.ancejournal | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE###0023-6438 | * |
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scopus.contributor.affiliation | Istituto di Ricerche Farmacologiche Mario Negri | - |
scopus.contributor.affiliation | Università di Milano-Bicocca | - |
scopus.contributor.affiliation | Università di Milano-Bicocca | - |
scopus.contributor.affiliation | Università di Milano-Bicocca | - |
scopus.contributor.affiliation | Università di Milano-Bicocca | - |
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scopus.contributor.affiliation | Istituto di Ricerche Farmacologiche Mario Negri | - |
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scopus.contributor.subaffiliation | Department of Molecular Biochemistry and Pharmacology; | - |
scopus.contributor.subaffiliation | Dipartimento di Scienze Ambientali; | - |
scopus.contributor.subaffiliation | Dipartimento di Scienze Ambientali; | - |
scopus.contributor.subaffiliation | Dipartimento di Scienze Ambientali; | - |
scopus.contributor.subaffiliation | Dipartimento di Scienze Ambientali; | - |
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scopus.contributor.subaffiliation | Department of Molecular Biochemistry and Pharmacology; | - |
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scopus.contributor.surname | Bernasconi | - |
scopus.contributor.surname | Bolzacchini | - |
scopus.contributor.surname | Galliani | - |
scopus.contributor.surname | Gugliersi | - |
scopus.contributor.surname | Rindone | - |
scopus.contributor.surname | Rindone | - |
scopus.contributor.surname | Tacconi | - |
scopus.contributor.surname | Terraneo | - |
scopus.date.issued | 2007 | * |
scopus.description.abstract | Wax esters enriched in ω-3 fatty acids have been recently shown to be readily absorbed by rats after dietary supplementation. Wax esters are less prone to oxidation and can be better formulated than liquid ω-3 derivatives. All these characteristics suggest a possible use of wax esters enriched in ω-3 as food supplements. However, some naturally occurring wax esters are defined as scarcely digestible (jojoba oil, spermaceti). On the other hand, wax esters have been found in several sources of marine origin, which can enter normal foodstuff. In order to better understand the digestibility of wax esters, we have analysed some foods from marine sources. The content of triglycerides and wax esters of the foods has been determined. Moreover, wax esters have been analysed for their composition in alcohols and fatty acids. Wax esters have been shown to be a part of the neutral lipid extract of the foods analysed. Their content, if compared with the content in triglycerides, shows striking differences. In the case of two botargo preparations, it has been shown that wax esters are more than 90% of the total neutral lipid extract. The content of fatty acids and alcohols found in the foods analysed is consistent with published data. © 2006 Swiss Society of Food Science and Technology. | * |
scopus.description.allpeopleoriginal | Bernasconi R.; Bolzacchini E.; Galliani G.; Gugliersi F.; Rindone B.; Rindone M.; Tacconi M.T.; Terraneo A. | * |
scopus.differences | scopus.description.allpeopleoriginal | * |
scopus.document.type | ar | * |
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scopus.identifier.doi | 10.1016/j.lwt.2006.02.021 | * |
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scopus.identifier.scopus | 2-s2.0-33846369564 | * |
scopus.journal.sourceid | 20744 | * |
scopus.language.iso | eng | * |
scopus.publisher.name | Academic Press | * |
scopus.relation.firstpage | 569 | * |
scopus.relation.issue | 4 | * |
scopus.relation.lastpage | 573 | * |
scopus.relation.volume | 40 | * |
scopus.subject.keywords | Analysis; Botargo; Sea food; Wax ester; ω-3 PUFA; | * |
scopus.title | Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters | * |
scopus.titleeng | Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters | * |
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